Tutti Frutti Trifle

This is the kind of dessert your grandmother pulled out of the freezer at a church potluck and everyone begged for the recipe.

Fresh grapefruit, orange segments, and pineapple get tossed with snipped marshmallows, maraschino cherries, and shredded coconut soaked in cherry juice.

Stiffly beaten egg whites folded with powdered sugar give the whole thing a cloud-like texture that freezes into something between a mousse and a frozen salad.

It’s retro, it’s charming, and it’s way more refreshing than it has any right to be.

Chef Tips

• Make sure egg whites are at room temperature before beating for maximum volume
• Cut marshmallows with kitchen scissors dipped in powdered sugar to prevent sticking
• Freeze in a metal tray if you have one since it freezes faster and more evenly
• Add a tablespoon of brandy to the fruit mixture for an elegant grown-up touch

Variations

• Raisin version: Fold in half a cup of seedless raisins with the fruit for extra chewiness
• Tropical twist: Swap the grapefruit for mango chunks and add a squeeze of lime